Sweet Rice & Red Bean Tteok

찹쌀떡, ChapSsalTteok

Korean people have been eating many different kinds of rice cakes as desserts or snacks for a long time. As Westerners eat cookies, pies, cakes, and candy, Koreans eat rice cakes, fruits, and other Korean desserts. Nowadays, Korean people also eat many Western desserts; so, Korean rice cakes are eaten less than before. However, Koreans still eat rice cakes on special days such as traditional holidays, birthdays, etc. Chapssaltteok (찹쌀떡) is a Korean dessert that is mainly made with sweet rice flour and red bean paste. It is almost similar to Japanese mocchi. It will be best to make your own red bean paste at home, but you can buy a can of red bean paste from the store. This time I just used red bean paste from a can. I hope you will like this chewy and sweet rice cake dessert.

Main Ingredients

Directions

Slowly, add 1 cup of water. Stir it until all of the ingredients are blended.

Cover it with plastic wrap. Cook it in the microwave for 3 minutes, take it out, and stir it again. (Depending on your microwave’s power, you might have to cook for a longer or shorter period of time. Mine was high power for 3 minutes.)

If the dough is as pictured, it is done. (Please check the video if you can’t figure it out.) Stir the dough for at least 3 minutes.

Divide ¾ cup of red bean paste into 8 ping-pong sized balls.

You can adjust the amount of red bean paste according to your taste.

Sprinkle a little cornstarch on a cutting board. Roll the dough into a 16 inch long loaf. Cut the dough into eight 2-inch pieces.

Comments

The reason we use cornstarch is.. it doesn’t effect too much flavor to the rice cakes..and it is very fine powder.. so it will not be crumbly when you work with it.. so I don’t want to recommend other kinds of flour.. so I thought of it a little more.. then I came up with this idea.. if.. if you can handle the sweetness.. how about powdered sugar little bit ?? if you use that instead of cornstarch.. maybe you can reduce some sweetness for your rice cake.. thanks

Aeri, I served in the US Army in 1985-1987 in ROK, and had these brought to me while in the field by some nice Korean farmers. (Along with some Soju) I often wondered if they were available in the US. THank you for this page, and your recipe. It is much appreciated. George

I am interested in Korean rice cakes very much. I found out that there are so many varieties of it. I wonder if you can help me with a rice cake with beans. I don’t know the name. If you have time, please have a look at the rice cake that I mean at: http://www.joinchase.org/2013/06/change-in-taste.html
It is the first picture on the page.

I just finished eating rice cakes I brought to my friends (ups). It was perfect. And now want more. How long those cakes are valid? As I understood if I buy from supermarket I should eat it asap. On some packages there were something like 7 days.

hi pow,
Rice cakes become hard soon… and the texture and taste change..that’s why they say it’s best to eat soon.. but if you want to eat later.. freeze them..when they are warm..and when you want to eat again.. thaw.. or cook them in the microwave .. thanks

While living in Ohio we visited a Chinese Place often which served little sweets. It was a buffet without a name for this sweet. When I asked what it was, I had a hard time understanding, but thought the man said it was beans. They were chewy and had a sweet, but not overly sweet dark center and rolled in sesame seeds. Could this possibly be it? I loved them and have NEVER found them again. I live in Arkansas now.

hi Sandy,
Well.. if it was a Chinese food, I can’t tell what it was exactly..but I can guess one thing.. here is a link from other site for you. Hope it’s helpful.http://www.maangchi.com/recipe/gyungdan

Hi! I’m Aeri Lee. Welcome to my website where I show you how to make delicious Korean food along with teaching a little Korean, sharing family moments with you, and other things. Read more about me and this website here.